Toasted Coconut + Almond Granola
Hello Pals,
I have finally decided to add another riveting blog post to our website because I have been wanting to share my favorite granola recipe with you all. It’s super easy to throw together, and I usually have the ingredients in my pantry or freezer (where I store my shredded coconut, nuts + seeds) ready to go. As a general rule I mix and match the seeds, nuts + coconut to equal a total of 2 cups of “add-ins”. Depending on what I have available I’ve added more almonds, hemp seeds, and pecans before. I’m sure dried fruit would be delightful too if you’re into that sort of thing. Now that I think about it, pretty sure actually threw some dried cherries in once and it was divine. Anyways, moral of the story is that it’s easy and it always ends up delicious, but the combo below is my favourite. This recipe also doubles well if you’re like me and a bit of a granola addict. I either share with friends + family or store the surplus in my fridge. Please let us know how you like it if you give it a whirl.
Toasted Coconut + Almond Granola
4 cups rolled oats
1/2 cup shredded unsweetened coconut
1/2 cup slivered almonds
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup flax seed
1/2 tsp salt
1/2 cup maple syrup
1 tbsp vanilla extract
1/2 tbsp almond extract
Preheat oven to 275°
Combine all dry ingredients in large bowl.
Mix together the wet ingredients and add to the dry ingredients. Stir well.
Pour mixture onto large cookie sheet (or two smaller ones) ensuring mixture isn’t too thick. A pan with deep sides works well.
Bake 45-60min, stirring occasionally. Remove from oven when mixture is a light golden brown and dry.
Enjoy! Tastes excellent with yogurt, cold milk or by the handful (like when you’re running short on time aka always and need a snack now before the hanger takes over).
Makes about 6 cups.
- Britt
@springroadfarms
